Pomegranate Mojito Cocktail

Posted on Monday, March 3rd, 2014

If I enticed you to infuse your own Pomegranate Rum for the Pomegranate Dark & Stormy Cocktail I recently shared, here’s one more delicious way to use this splendid rum – a Pomegranate Mojito. To balance all that pomegranate and lime tartness, I use a Minty Syrup. Simple syrup is infused with fresh mint – a swell inspiration I received from Maggie Savarino’s tiptop book – The Seasonal Cocktail Companion. With the Pomegranate Rum and Minty Syrup all ready and waiting, you’ll be whipping out a Pomegranate Mojito in record time.

Pomegranate Mojito

2 ounces Pomegranate Rum

½ ounce Minty Syrup

¼ ounce freshly squeezed lime juice

fresh mint sprigs

pomegranate arils

club soda, optional

Place the mint and rum in your serving glass, and gently muddle together. Add the syrup and lime juice, and stir well. Then some ice cubes, and a splash of club soda if you like. Add a fresh sprig of mint for your garnish, with a sprinkle of pomegranate arils.

Pomegranate Rum

2 cups pomegranate arils

2 cups good quality rum

Place the ingredients in a quart sized glass jar with a tight fitting lid. Store away from heat and light. Give a gentle shake daily. After two weeks, strain and pour into a clean bottle.

Minty Syrup

1 cup cane or turbinado sugar

1 cup water

1 cup fresh mint

Bring sugar and water to a simmer, stirring frequently until the sugar is dissolved. Turn off the heat. Add the mint, and stir. Let syrup cool to room temperature, stirring occasionally. Strain into a clean bottle. Store in the fridge. Use this method to make an array of herbal syrups – single ingredient or combinations of flavors. Can be frozen and will retain flavor well.